The story
Julius, known on its own website as Julius Ernst, is a place that moves effortlessly from morning to night. Recognised by Michelin as a Recommended restaurant for 2026, it offers weekend brunch with freshly baked pastries and in-house roasted coffee, then shifts to a quiet lunch and finally to a thoughtful dinner service Thursday through Sunday. The space balances counter dining with outdoor seating, and walk-in guests are always welcome at the bar.
The daily changing à la carte menu reflects the season, built on close relationships with small farmers and producers from the region and beyond. A sample dinner menu shows starters like sashimi of dorade royale with fennel and cedrat de pomme, mains such as whole sole off the grill with pil pil sauce, and desserts like colostrum milk ice cream with shoyu caramel. There is also an omakase option, where the chefs create the best menu from what is available that day, with vegetarian and pescetarian possibilities. The weekend brunch offering includes coffee, pastries, and snacks – a lighter take on the same ingredient-driven approach.
The wine list is a constantly evolving selection of natural wines from across Europe, available by the glass, bottle, or as a menu pairing. It reflects the same agricultural philosophy that guides the kitchen: working with biodynamic and chemical-free producers. Coffee, too, is taken seriously – beans are hand-selected, roasted in small batches over fire, and brewed by hand for each guest. Julius is a restaurant built on direct relationships, from the farmers to the winemakers, and it shows in every detail of the experience.
Recognition
Ambience
Details
Location
